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You are here: Croan Cottage Blog » Archive by category 'Recipes'

Archive for the ‘Recipes’ Category

Raspberry Shortcake Tart

26.04 2016 Raspberry Shortcake Tart

Ingredients For the Base: 120g plain flour 60g caster sugar 1/2 teaspoon baking powder 110g cold butter, diced 1 egg yolk 1/2 teaspoon vanilla extract For the Filling: 120g raspberry jam 300g fresh raspberries Topping 50g plain flour 50g light brown sugar 40g cold butter, diced Method Preheat oven to 190C. For the base, blitz the flour, sugar and baking powder with the butter until crumbly. Add egg and vanilla and mix until it forms a ball. Press the dough into a parchment lined 23cm springform tin and top with the jam and...

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Chocolate & Salted Caramel Tart

26.04 2016 Chocolate & Salted Caramel Tart

Ingredients Sweet shortcrust pastry shell, baked blind For the Caramel Sauce: 150g caster sugar 125ml double cream 10g butter Pinch of sea salt For the Chocolate Ganache: 240ml double cream 200g dark chocolate Method In a heavy based pan, melt the sugar until dark amber in colour. Stir in the butter, cream and sea salt and, when cool, spread over the pastry case. Melt the chocolate and cream together pour over the caramel. Allow to set before slicing and serving.

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Tea Brack

26.04 2016 Tea Brack

Ingredients 150g  dark brown sugar. 230ml  tea (I use Lady Grey) 3tbsp Highbank Orchard Liqueur (or whiskey) 150g sultanas. 150g mixed fruit. 1 egg 150g plain flour. 1tbp baking powder. 1tsp mixed spice Method Dissolve the sugar in the hot tea and leave to cool. Mix in the liqueur, sultanas and mixed fruit and soak overnight. Preheat the oven to 170C. Grease and line a 1lb loaf tin. Mix the flour, baking powder and mixed spice together. Beat the egg. Mix them all into the fruit. Pour into the loaf tin and...

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Chocolate Shortbread

26.04 2016 Chocolate Shortbread

Ingredients 275g butter 110g caster sugar 350g plain flour 75g ground rice 1/2 tsp baking powder 100g dark chocolate, melted (optional) Method Preheat the oven to 150C. Cream the butter and sugar together until light and fluffy. Mix in the flour, ground rice and baking powder until there are no dry spots. Push into a greased and lined baking tray and bake for an hour, until it’s lightly golden. Drizzle over some melted chocolate and cool on a wire tray. Slice into squares or triangles and serve.

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Macarooni

26.04 2016 Macarooni

These little almond biscuits are a variation on Italian style macaroons. Ingredients 2 large egg whites Pinch of salt 200g caster sugar Zest of 1 lemon half tsp almond vanilla extract 1 tsp almond essence 300g ready-ground almonds Icing sugar for dusting Method Whisk the egg whites and salt until they are stiff and dry. Gradually whisk in the sugar until you reach a marshmallowy consistency. Add the lemon zest, vanilla extract and almond essence, along with the ground almonds and mix to a paste. Shape into about...

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